9,529 green recipes

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Cold Italian pasta salad loaded with pepperoni, mushrooms, zucchini, and tomatoes in a tangy mayo-mustard dressing. A no-cook crowd-pleaser that gets better as it chills.

Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.

Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.

Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

A crustless quiche-style torta loaded with cheddar, Monterey Jack, green chiles, and picante sauce baked in a creamy egg custard. Feeds up to 10 with minimal effort.

Set-it-and-forget-it slow cooker chicken ratatouille with eggplant, zucchini, tomatoes, and bell pepper in a garlicky tomato-basil sauce. Ten minutes of prep, hours of flavor.

A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Fresh cranberry salsa with jalapenos, mint, lime juice, and ginger. A tart, spicy no-cook condiment that needs 24 hours to chill and keeps for up to 4 days.

Stuffed baked potatoes topped with a creamy chicken, scallion, and Parmesan mixture. A fast microwave-then-bake dinner that turns pantry cans into a weeknight meal.

Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.

Buttermilk cornbread studded with sharp cheddar and chopped green chilis. Made with whole wheat flour and cornmeal, this quick bread bakes up in just 10 minutes with a golden crust and moist, savory crumb.

Microwave pork and noodle casserole with cream of chicken soup, sharp cheddar, corn, and bell pepper. A retro one-dish dinner ready in about 20 minutes.